Coconut Flower Bread
1.
In the main ingredients, 140 grams of high-gluten flour, 68 grams of water, 2 grams of yeast powder, 25 grams of sugar, 1 gram of salt, 8 grams of milk powder, and 15 grams of whole egg liquid are all put into the bread machine, knead until smooth and put in the butter , Continue to knead until you can pull out the glove film, round it up, and put it in the bread machine to ferment
2.
Make coconut filling during the fermentation time. After the butter is softened, add fine sugar and mix well
3.
Add the beaten egg liquid and mix well
4.
Pour in the coconut paste and mix well
5.
Knead the coconut and butter with your hands to make the coconut filling. Divide the coconut filling into 4 portions and set aside
6.
Ferment to 2 times the size, the time is about one hour
7.
Take out the fermented dough and divide it into 4 parts, round and relax for 20 minutes. Take a loose dough and press it flat.
8.
Press the flat dough into a coconut filling
9.
Tuck the dough covered with coconut filling, roll it into a flat circle with a rolling pin, and cut 12 knives on the flat circle dough with scissors
10.
Put the cut dough into a flower shape
11.
After the dough is shaped, put it in a warm place for final fermentation until the dough becomes twice as large as the original. Brush a layer of egg liquid on the surface of the dough after fermentation is completed, and squeeze a little tomato sauce in the center of the dough
12.
Put it in the preheated oven and bake, in the middle of the oven, heat up and down at 180 degrees, 15 minutes, until the bread surface is golden and ready to be out.
Tips:
The jam in the middle of the dough can be squeezed with any flavor you like, but it is mainly for decoration. Don’t squeeze it too much to prevent it from flowing down during baking.
